Chocolate Fudge Topping Cake (Printable Version)
A protein-rich chocolate cake with a glossy fudge topping and natural sweetness from honey and peanut butter.
# Ingredients Required:
→ Base
01 -
120 ml Greek yogurt
02 -
125 g peanut butter
03 -
60 ml honey or maple syrup
04 -
2 large eggs
05 -
5 ml vanilla extract
→ Dry Mix
06 -
60 g oat flour
07 -
2 scoops vanilla or peanut butter protein powder
08 -
2.5 ml baking powder
09 -
1.25 ml salt
→ Fudge Topping
10 -
60 ml Greek yogurt
11 -
30 g peanut butter
12 -
15 g cocoa powder
13 -
5-10 ml honey
→ Optional Garnish
14 -
Sprinkle of crushed nuts
# Guide to Cooking:
01 -
Set oven to 175°C and line an 20x20 cm baking pan with parchment paper.
02 -
In a large bowl, whisk Greek yogurt, peanut butter, honey, eggs, and vanilla extract until the mixture is smooth.
03 -
Gently fold in oat flour, protein powder, baking powder, and salt until just combined, avoiding overmixing.
04 -
Pour the batter into the prepared pan, smooth the surface, and bake for 18 to 20 minutes until the edges are set and the center jiggles slightly.
05 -
While the base cools, whisk together Greek yogurt, peanut butter, cocoa powder, and honey until smooth and glossy.
06 -
Spread the fudge topping evenly over the warm base to allow proper melding of flavors.
07 -
Refrigerate for at least 30 minutes until set. Slice and serve chilled.
# Extra Suggestions:
01 -
Use room temperature ingredients for better mixing consistency.
02 -
Natural peanut butter maintains moistness of the base.
03 -
Opt for vanilla protein powder for a neutral flavor or peanut butter variety for added richness.
04 -
In absence of oat flour, grind rolled oats finely with a blender.
05 -
Slightly underbaking ensures a moist texture and prevents dryness.
06 -
Spreading topping while base is warm improves flavor incorporation.